Ingredients
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4 lbs Center Cut Beef tenderloin
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2 Japanese EggplantsCut Lengthwise In Half
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2 Red sweet peppersOr Yellow Sweet Peppers
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1 Sweet onioncut into small slices
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2 Plum tomatoeschopped
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2 Tablespoons of pipped and chopped Kalamata olives
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2 Tablespoons Olive oil
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2 Teaspoons Crushed Dried Oregano
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2 Teaspoons Cracked black pepper
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1.5 Teaspoons Freshly Shredded Lemon Peel
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3 minced Garlic cloves
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1.5 Teaspoons Lemon Pepper Seasoning
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1 Teaspoon Salt
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1 Teaspoon Freshly Ground black pepper
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1 Teaspoon Cayenne Cayenne pepper
Directions
This recipe is quick and easy. You can prepare this Mediterranean Relish that can be served with your favorite steak cut for extra juiciness. A must try!
Featured image:
Grilled Tenderloin
by Mike @ flickr
Steps
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1
Done
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Trim any excess fat from the steak, then brush it with olive oil. |
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2
Done
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Snip the edges of the steak before coating to prevent them from curling up when grilling on the barbecue. |
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3
Done
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In a large bowl, mix the other ingredients then sprinkle over the meat evenly, then rub into the meat with your fingers. |
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4
Done
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Transfer the steaks to a clean plate and cover them once both sides have been coated in the dry mixture. Then refrigerate them for 1 hour. |
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5
Done
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To cook the steaks, remove them from the refrigerator while the barbecue is heating up. |
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6
Done
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Cook the steaks directly over medium heat and cook to your desired degree of doneness. For medium-rare steaks, cook for between 11 and 15 minutes, turning them once. |
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7
Done
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While if you want yours cooked to medium, keep them on the grill for between 14 and 18 minutes. |
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8
Done
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When ready, serve them with any additional dish of your likings. |
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9
Done
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Enjoy your meal! |
